Bread pudding is a comfort food that is delicious for breakfast as it is for Michelin dessert. In this recipe, bananas and pineapples are added to the mix to make an even more delicious dish that is also more nutritious. This makes a splendid breakfast and a great way to start the day. Considered a dessert in many countries, bread pudding is popular in Great Britain, Ireland, Puerto Rico, Belgium, France, Louisiana Creole, Argentina, Malta, Mexico, and southern United States. Sliced bananas and pineapples add moisture, texture and color to the bread pudding and a sweet and tangy flavor. The bread absorbs the mushy bananas well and the fibrous pineapples make a fine contrast to the soft and tender bread soaked in milk.

This simple recipe only requires a few ingredients to make and you can whip it up anytime. All you need are bananas, pineapple, bread, sugar, scalded milk, and eggs. The result is a middle layer that is soft and luxurious like custard and an outer layer with a bit of a crunch, so that it feels absolutely pleasurable in the mouth you bite into it. This is a rustic and humble dish that makes great summer dish since it is filled with the flavors of the tropics.

You can enjoy this banana and pineapple bread pudding for breakfast, brunch or dessert. For an even more sumptuous treat top it with vanilla ice cream or whipped cream. You can also dress it up with caramel or chocolate syrup, or whisky sauce or rum sauce and sprinkle with some nut or cereals for a healthier and energy packed breakfast. What’s great about this recipe is that you can make it with day old bread so it’s great to use up leftover bread. You can also use brioche, cinnamon buns or sweet rolls for a sweeter flavor.

Ingredients

3 bananas, peeled and sliced
5 oz. chopped pineapple
1 cup of bread, diced
7 tablespoons sugar
5/6 cup milk, scalded
2 eggs, well beaten

In a large bowl, mix together the beaten eggs, sugar and milk.

In a pudding tray, add the bread, bananas, and pineapple.

Over this, pour the egg mixture.

Set the pudding dish in a pan of water.

Bake for about 30-35 minutes in a preheated oven at 350 degree F.